A delightful casserole combining savory beef, tangy sauerkraut, and flaky crescent rolls.
Preheat your oven to 350°F.
Always preheat your oven to ensure even cooking.
In a large skillet, sauté the chopped onion and garlic until fragrant.
Cook the onions until they are translucent for the best flavor.
Add the ground beef to the skillet and cook until browned.
Break the beef into small pieces as it cooks for even browning.
Stir in the red pepper flakes, sauerkraut, cabbage, and Worcestershire sauce. Cook until heated through.
Taste and adjust the seasoning as needed.
Press one package of crescent roll dough into the bottom of a greased 9x13-inch baking dish.
Ensure the dough covers the entire bottom of the dish.
Spread the beef mixture evenly over the dough and sprinkle with shredded cheese.
Distribute the cheese evenly for consistent flavor.
Cover with the second package of crescent roll dough, sealing the edges.
Pinch the edges of the dough together to prevent leaks.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
Check the casserole at 25 minutes to avoid over-browning.
Allow the casserole to cool slightly before serving.
Letting it rest helps the layers set for easier serving.
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